$35.8
$49.05
Description MICROBIOLOGICAL AND OENOLOGICAL PROPERTIES Saccharomyces cerevisiae bayanus Competitive factor High alcohol tolerance up to 18% Short lag phase Fast fermentation rate in a wide pH range Wide range of temperatures for fermentation including low temperatures (Optimal between 15°C to 25°C) Low requirement in assimilable nitrogen Low O2 requirement (especially at low temperature) Low to average production of volatile acidity Average SO2 production Low H2S production Low foam formation Download Catalog For bulk purchase 500gms and above per variety, please send us an email on
[email protected]
